福彩3d和值遗漏数据:乐彩网3d试机号分析预测

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發酵鮮濕烏冬粉的優良菌種選育

時間:2019-05-24 21:36來源:畢業論文
以碎米為原料,對自然發酵過程中的微生物進行分離純化鑒定得到優勢菌種,然后再比較自然發酵米粉和菌種發酵的鮮濕米粉的品質。微生物分離純化鑒定的菌種為豬腸鏈球菌、德氏乳

摘要:本實驗以碎米為原料,對自然發酵過程中的微生物進行分離純化鑒定得到優勢菌種,然后再比較自然發酵米粉和菌種發酵的鮮濕米粉的品質。微生物分離純化鑒定的菌種為豬腸鏈球菌、德氏乳桿菌乳亞種、干酪乳桿菌酪亞種,分別記為菌種M1、M2、M3,;淀粉含量測定,其中,菌種M3的直鏈淀粉含量(31%)最高,高于自然發酵的直鏈淀粉含量(26.28%);蛋白質含量測定,菌種M1的含量為3.5%,菌種M2的含量為3.0%,菌種M3的含量為2.7%,均比自然發酵的蛋白質含量(5.51%)低;脂肪含量的測定,菌種M1的含量為0.64%,菌種M2的含量為0.67%,菌種M3的含量為0.42%,同樣都比自然發酵的脂肪含量(0.799%)低;從3種菌種制成的米粉品質來看,德氏乳桿菌乳亞種較好,但整體菌種發酵優于自然發酵。35670
乐彩网3d试机号分析预测關鍵詞: 發酵;米粉;分離純化;菌種鑒定
Strain breeding of fermenting fresh wet udon flour
Abstract:The experiment with rice as raw materials, the natural fermentation process identification of microorganisms were isolated and purified by the dominant strains, and then by comparing the separation of natural fermented rice noodles and the fermentation of fresh and wet rice quality. Microbial separation purification identification of strains for S.hyointestinalis, L.delbrueckii subsp.lactis and L.casei subsp.casei, respectively remember for strains M1, M2, and M3,starch content determination, strains of M3  amylose content(31%) is the highest, higher than the natural fermentation of amylose content (26.28%); Determination of protein content, the content of strains M1 was 3.5%, the bacteria content of M2 is 3.0%, content of strains M3 is 2.7%, than the natural fermentation of proteins (5.51%) were low; The determination of fat content, the content of strains M1 was 0.64%, the bacteria content of M2 is 0.67%, content of strains M3 is 0.42%, also, the fat content than natural fermentation (0.799%) low; From the perspective of three strains of rice quality, L.delbrueckii subsp.lactis is better, but the overall strains fermentation is better than that of natural fermentation.
源`自*六)維[論*文'網乐彩网3d试机号分析预测 www.tkscy.icu

Key words: Fermentation ;Rice noodles; Separation and purification;Strain identification
目錄
1前言    1
1.1 鮮濕米粉的概況    1
1.2活性乳酸菌概況    1
1.2.1 生長特性    2
1.2.2 產酸特性    2
1.2.3 產粘特性    3
1.2.4 產香特性    3
1.3乳酸菌鑒定常見方法    3
1.3.1 革蘭氏染色法    3
1.3.2 菌落特征差異    4
1.3.3 生化特征測定    4
1.3.4 生理特征測定    4
1.4 鮮濕米粉菌種分離國內外研究概況    4
1.5 本課題的研究目的和意義    5
2實驗材料和方法    6
2.1 實驗材料    6
2.1.1 實驗試劑    6
2.1.2 儀器設備    6
2.2 實驗方法    6
2.2.1 菌種分離鑒定    6
2.2.2 微生物鑒定    7
2.2.3 米粉制備方法    7
2.2.4 米粉品質檢測方法    8
2.2.5.質構測定    10
3結果與討論    12
3.1 菌種分離鑒定    12
3.2 米粉品質的檢測結果    13
3.2.1 淀粉含量的測定    13
3.2.2 蛋白質含量測定    15
3.2.3 脂肪含量的測定    16
3.2.4 質構的測定    17
4.結論    19
致謝    20
參考文獻    21 發酵鮮濕烏冬粉的優良菌種選育://www.tkscy.icu/shengwu/20190524/33716.html
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